The hardy green leaves that cover fresh bundles of beets, known as beet greens, are sometimes thrown off. The following time, though, make the most of your fresh beets and save the beet greens! Try this easy recipe instead for a 15-minute side dish that the whole family will love!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 2 bunches beet greens, stems removed
- 1 tablespoon extra-virgin olive oil, or to taste
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (Optional)
- salt and freshly ground black pepper to taste
- 2 lemons, quartered
Instructions
- Bring a large pot of lightly salted water to a boil. Add beet greens and cook, uncovered, until tender, about 2 minutes, and drain in a colander.
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- Immediately immerse in ice water for several minutes to stop the cooking process.
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- Once the greens are cold, drain well, and coarsely chop.
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- Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the chopped greens until coated, then season with salt and pepper. Cook just until greens are hot; 1 to 2 minutes. Serve with lemon wedges.
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- Serve with lemon wedges.
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- To make ahead, complete Step 1 and store the blanched greens in the refrigerator for up to 3 days. When ready to cook, complete Steps 2 and 3.
Reviews
This was absolutely delicious! I did Blanche them and then iced them as the recipe states. Ten cooked them after allowing them to dry a little bit. The texture was incredible, the only thing I did different was I omitted the garlic and just used the little sprinkle of garlic salt and some black pepper while they cooked. I wish I had more greens so I could eat them again tomorrow! Killer recipe. So simple and delicious.
Really liked this. I used fresh picked beet greens from my garden. Since 2 bunches is not specific, I am guessing I may have used more than indicated in the recipe. Last minute I add shallot pepper which I felt gave the dish a little more depth of flavor. Next batch I will try balsamic vinegar for acid instead of lemon juice but loved the lemon.
Beats and the leaves (among many other foods) are high in oxalic acid which causes gout, kidney stones and joint pain. Because oxalates are water soluble, they can be reduced by blanching, boiling, or steaming with the liquid discarded. So don’t skip the blanching and make sure you eat it with some calcium (egg, milk, or pill). Fermentation reduces oxalates as well.
Quick, easy, delicious and nutritious. A real taste treat. Thanks for the assistance.
Easy n yummy! Halve the garlic or use garlic salt. Tx!
Simple and easy. Followed another reviewer and skipped the blanching.
It was so easy. I never tried beet greens before, but I loved this recipe. I bought fresh beets and greens at the farmers market this morning, and followed the recipe exactly. It only made enough for 2 of us, because the greens cook down so much. It was delicious.
I made the recipe as-written and thought it tasted too bitter. So I added some balsamic vinegar which helped, but a bit of honey really helped to offset the bitterness.
I had used the leaves for pesto, so I only used the stems for this recipe. They turned out great! I cooked them a few minutes in a small bit of water, but When it cooked out, I added the other ingredients and sautéed as in the recipe. Since I was putting them mon top of a barley/eggplant power bowl, I wanted that garlic citrus crunch, but also I added a half package of equal to give a tiny bit of sweetness to the savory bowl (like coleslaw) Thank you!
Great recipe. I added 1/4 thinly sliced onion with the garlic. And a bit of lemon pepper with the red pepper flakes. Delicious!
Oh, and I didn’t blanche either.
This recipe was easy to follow. IMO way better than spinach. The lemon gives this dish so much flare. Definitely will have this in my rotation.
Easy and delicious. Recipe says to greens only, but picture shows stems… I guess you could do it either way.
Great way to use those beet greens… i followed recipe exactly… then after squeezing on lemon, i also added a splash of balsamic vinegar… the vinegar cuts the bitterness! I served the greens with the cooked sliced beets.
Still pretty bitter. Will try balsamic or bit of honey next time.
Delicious! I did not blanch. I sautéed the garlic first in olive oil than sautéed the greens over low – medium heat. They will get soft eventually. Just be careful not to burn. Added some sea salt and a squeeze of lemon. Perfection!
First time eating beet greens and will definitely do this again
Very good. I topped the greens with the roasted beets and drizzled with Balsamic reduction and it was yummy.
Add feta or Parmesan cheese and almond slivers. Makes then delicious. Otherwise, just ok
great recipe. the lemon wedges were a great touch!
Why, oh why have I waited so long to eat beet greens! They are delicious!